On February 7, 2019
By Rebecca Field
Braised Root Vegetables with Pearl Barley and Tarragon
serves 4
1 onion
2 carrots
2 celery sticks
2 leeks
2 parsnips
1/4 swede
2 large potatoes
25g butter
3 tbs olive oil
25g pearl barley
2 teaspoons tomato puree
1 tablespoon plain white flour
salt and pepper
600ml vegetable stock
2 tablespoons chopped fresh tarragon.
Cut all the vegetables into large chunks. Heat the butter and olive oil in a large saucepan. When the butter is foaming, add the vegetables and stir-fry ove a high heat until well browned. Add the pearl barley and tomato puree and cook for 2 – 3 minutes. Stir in the flour, add salt and pepper then gradually stir in the stock. Cover and simmer gently for 25 minutes.
When cooking time is up, check that all the different types of vegetable are tender. Stir in the chopped tarragon and simmer for one minute. Check the seasoning and serve.
I have to admit that I didn’t measure out the pearl barley and just scattered into the pan once the vegetables had softened slightly. I don’t think it made a huge difference to the dish – which still received compliments. We also had to use frozen tarragon – but it still worked fine.
Recipe extracted from Nick Nairn’s “New Scottish Cookery”
